4 skinned and boned chicken breasts
salt and freshly ground black pepper
2 eating apples, cored and thickly sliced
6 sage leaves, shredded
1 tbsp cold pressed rapeseed oil
1 tsp light muscovado sugar
100ml dry cider
4 tbsp snipped fresh chives
2 tbsp double cream
Place the chicken breasts between 2 sheets of baking parchment and flatten with a rolling pin. Season with salt and pepper. Peel the potatoes and cut into 2cm chunks. Cook in a pan of lightly salted boiling water for 15 mins until tender. Heat the oil in a heavy-based frying pan over a high heat and quickly brown the chicken on both sides. Remove from the pan.
Reduce the heat and add half the butter to the pan. Toss the apple slices together with the sugar and the sage. Add to the pan and cook for 2 mins until the sugar begins to caramelize. Add the cider.
Return the chicken to the pan. Reduce the heat and simmer for 10 mins, until the chicken is cooked through and the apple slices are tender.
When the potatoes are tender, drain well and add the remaining butter. Mash well. Beat in the chives and keep warm. Remove the chicken from the pan and place on to warm serving plates with the apple slices on top. Return the pan to the stove and increase the heat. Stir in the double cream and boil rapidly until reduced slightly and pour over the chicken. Serve with the chive mash.
Other chicken recipes:
• Milk roast chicken with lemon and thyme
• Chicken leek and mushroom pie
• Chicken with green lentils and rosemary
• Chicken liver pate
• Stuffed chicken with mustard and goat’s cheese